Pickled Zucchini Ribbons

Makes 2 quarts

2 lbs medium zucchini
2 medium onions
2 tbsp coarse salt
1 quart cider vinegar
2 cups sugar
1 tbsp dry mustard
1 tbsp yellow mustard seed
1-1/2 tsp turmeric
1 tsp ground cumin

Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8 in thick slices.  Halve onions lengthwise, and cut into 1/8 in thick slices.  Transfer vegetables to a colander set in a bowl.  Toss well with salt.  Refrigerate 1 hour.

Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring.  Reduce heat; simmer 5 minutes.  Let cool completely, about 30 minutes.  Rinse zucchini and onions well, and drain.  Pat dry between paper towels.

Transfer zucchini and onions to a large bowl; pour in brine.  Transfer to airtight conatiners; refrigerate at least 1 week (pickles will keep 3 weeks more).